With the weather warming up and summer lurking around the corner, it seems like the perfect time to fire up those grills again. One of our favorites on the grill is the sausage (we love a great sausage and pepper sandwich). While there are many different techniques and approaches to grilling sausages, following these surefire grilling tips will leave you with the perfect grilled sausages.
Direct Grill With Care
It’s true – you can direct grill sausages, but it should be done with care. Maintain a moderate fire and move the sausages as needed to avoid fat-frenzied flames.
The 30% Rule
You should never over-crowd a grill. This rule posits that at least 30% of the grill should remain free of food, allowing you to dodge flare-ups and avoid overcooking.
Maintain A Safety Zone
As 30% of your grill should remain food-free, a third of your grill should remain flame-free. For charcoal grills, spread coals over the rear two-thirds, leaving the front portion as your safety zone. For gas grills, leave the burner closest to you off, again, creating a safety zone.
Do Not Boil
So long as you grill properly, there is no need to pre- or par-boil your sausages. This practice ruins the flavor and moistness of the sausage.
Do Not Prick
Along the same lines, there’s no need to puncture the casing. The casing helps to keep juices and flavor in, and pricking the casing will only allow that goodness to escape.
Oil The Casings
We can’t emphasize this more – lightly brush or rub the casings with olive oil or butter. With a light coat, your sausages won’t stick and the casing will be extra crisp. Too much oil or butter will burn and compromise the flavor. Helpful rule of thumb – one teaspoon of oil is enough for one pound of sausages.
Handle With Care
A previously mentioned, it is important to keep the casing intact. When using tongs, be gentle and careful not to tear the casing. A sausage grilling basket is helpful because it allows you to grill and turn numerous sausages at once without compromising the casing.
Do Not Overcook
The safe internal temperature for ground meats (including sausages) is 160 degrees. The best way to check the internal temperature is to insert an instant-read meat thermometer through one end of the sausage toward the center, being mindful of the casing.
Utilize these tips this summer or come in and enjoy our Grilled Sausage Sandwich at the Brick Market & Deli. We’re open Monday-Saturday 10:30am-7:30pm (online ordering available 10am-7pm).